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June 5, 2010 / Sarah

National Gingerbread Day


It strikes me as odd that National Gingerbread Day is in June… I guess I would expect it to be in December sometime.  So since it is June, I didn’t really want to make your traditional gingerbread cookies.  I found a recipe for gingerbread that is actually bread, what a concept!

The recipe makes 3 loaves (!)  Not wanting to have that much bread, I cut the recipes in thirds.  This gets a little difficult when you don’t have a 1/3 teaspoon measuring spoon.  Needless to say, my measurements probably weren’t exactly correct.  And that might explain why middle was kind of sunk in.  Still tastes just fine though!

Gingerbread
From Rene Becker via Food & Wine

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon plus 2 teaspoons ground ginger
1 tablespoon freshly grated nutmeg
1 1/2 teaspoons ground cloves
1/4 teaspoon freshly ground pepper
1 stick (4 ounces) unsalted butter, at room temperature
1 box (1 pound) dark brown sugar
4 large eggs
1 cup sour cream
1/3 cup finely grated peeled fresh ginger (from a 2-ounce piece)
3/4 cup plus 2 tablespoons unsulphured molasses dissolved in 1 cup hot water
1/4 cup finely chopped candied ginger
Lightly sweetened whipped cream, for serving

  1. Preheat the oven to 350 degrees F. Grease and flour three 9-by-4-inch loaf pans and set aside.
  2. In a large bowl, sift together the flour, baking soda, baking powder, ground ginger, nutmeg, cloves and pepper.
  3. In another large bowl, using a handheld electric mixer, beat the butter until creamy. Add the brown sugar and beat until blended. Add the eggs, 1 at a time, and beat until smooth, then beat in the sour cream and grated ginger. At medium speed, beat in the dry ingredients in 3 batches, alternating with the molasses.
  4. Pour the gingerbread batter into the prepared pans and sprinkle with the candied ginger. Bake in the center of the oven for about 50 minutes, or until a toothpick inserted in the loaves comes out clean. Let cool in the pans for 15 minutes, then turn the loaves out onto a rack to cool completely. Cut the gingerbread in thick slices and serve with whipped cream.
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